| | Directions | COOKIES
- Cream the shortening and brown sugar until fluffy.
- Add the eggs one at a time, beating well after each addition; then add the vanilla.
- Combine the flour, cinnamon, baking soda, and salt; then mix into the creamed mixture.
- Stir in the oatmeal.
- Using a small cookie scoop, drop portions of the dough onto a lightly greased cookie sheet. Space the cookies 2 inches apart.
- Bake at 350ºF for 12-15 minutes or until golden brown.
- Cool on wire racks.
FILLING
- In a mixing bowl, cream together the butter, powdered sugar, and marshmallow crème.
- Add milk, one tablespoon at a time, to achieve the desired spreading consistency.
- Frost the back side of half the cooled cookies; then top with another cookie to form the "pie." This recipe makes 4 1/2 dozen sandwich cookies.
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Cook Time: 15 minutes
Container: Cookie sheet
Servings: 54
Serving Size: 1 each
|  | | Ingredients | | - | | COOKIES |
| - | | 1/2 cup shortening |
| - | | 2 2/3 cups brown sugar |
| - | | 4 eggs |
| - | | 2 teaspoons vanilla |
| - | | 2 1/4 cups flour |
| - | | 2 teaspoons cinnamon |
| - | | 1/2 teaspoon baking soda |
| - | | 1 teaspoon salt |
| - | | 4 cups old-fashioned oats |
| - | | FILLING |
| - | | 3/4 cup butter |
| - | | 3 cups powdered sugar |
| - | | 1 jar marshmallow cream |
| - | | milk (1 to 3 tablespoons) |
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